As a native of Srirangam, I still remember how we enjoy this festival. On the festival day my grandma used to wake up early, prepare all the kalanda saadams, as told by latha with some sweet, since schools will be given holiday, we all will play in the morning and when evening comes, we pack off all the kalanda sadam, fried papads and will go to ammamandapam (banks of river cauvery) for a picnic, have a great time there watching the water from the river bank, playing till we get tired and after that we will have our food which will be extermely delicious.

Also people will float ahal vilakku (Mud lamps with cotton wicks and til oil) in that cauvery water. A belief is there that if the vilakku stays lit for a long time all our dreams will get fulfilled. Newly married couple will change their sacred thread (thali kayuru) with a new one , after praying to goddess cauvery. The whole of ammamandapam will be flooded with people.

Nowadays we all live in flats and do not have the time to celebrate like this. Atleast still we are having the same menu of kalanda saadam on this 18th day of aadi month.

Though we do not live in the river banks any more, we can still organise a picnic on a holiday around this time to celebrate the prosperity brought by the rains.

My son dislikes the spicy pullav and fried rice prepared in northindian style. My hubby loves the long grain basmathi rice. To satisfy both I prepared the new recipe. Try this on a leisurely sunday. Great dish for parties.

Preparation time 10 minutes.

cooking time 20 minutes.

Serves 2

Ingredients

For the rice

Basmathi rice 1 cup.

Ghee 2 teaspoons.

Onion 1 no. finely chopped.

Salt to taste.

For the vegetable

Baby corn 2 nos.

Red bell pepper (capsicum) 1/2.

Tomato 1 no.

Onion 1 no.

Broccoli 6 flowerets.

Carrots 1 no.

Ghee 2 teaspoon.

Grated cheese 1 tablespoon.

Salt to taste.

Turmeric powder 1/4 teaspoon.

Hing 1/8 teaspoon.

Black pepper powder1/2 teaspoon.

red chilli powder 1/2 teaspoon.

Oregano seasoning 1 teaspoon.

For the topping.

Milk 1/2 cup.

Cream 1 table spoon.

Cheese 2 tablespoons.(grated) Mozrella.

Method

For the rice.

Wash the rice well and leave to drain for 5 minutes.

Heat ghee in a small* pressure cooker base and fry the onions in a medium flame, stirring continously till it is transparent.

Add the rice and fry for two minutes. Add two cups of water and salt. Close the cooker and put the weight. Cook for 2 whistles.

For the vegetable

Cut the baby corn, carrots and bell pepper into long fingers.

Slice the onions and tomatoes into circles.

On a flat bottom non stick pan spread ghee and arrange the onion and tomato slices. Roast both sides on a medium flame till brown. Take out on a plate.